Portuguese Rabbit Hunter Style
May 10, 2009 posted by David Leite
Coelho à Caçador
by David Leite
Serves 4
Although rabbit and hare dishes are enjoyed all over Portugal, they’re most associated with the Estremadura and Ribatejo regions. This hearty dish, perfect for autumn, originally called for the blood of the rabbit, granted a bit tough to find at your supermarket these days. Instead, I use the liver to add a bit more dimension and body. If you’re squeamish about the thought of rabbit, you can use 3-pound butchered chicken, but, alas, the flavor won’t be same.
Atenção: Don’t be afraid to get the mushrooms really dark or to char the onions a bit. This is a rustic, woodsy dish, after all.
convert Ingredients
1/2 pound thick-sliced slab bacon, cut crosswise into 1-inch pieces
One 3-pound rabbit, cut into 8 pieces, liver finely chopped and reserved
Kosher salt and freshly ground black pepper
Olive oil, if needed
10 ounces mixed mushrooms, thinly sliced
3 medium yellow onions, cut in half and then into thin half moons
2 Turkish bay leaves
3 garlic cloves, minced
1 cup dry red wine
One 28-ounce can whole peeled tomatoes, preferably San Marzano, with their juice
2 sprigs flat-leaf parsley, plus chopped parsley leaves for garnish
1 tablespoon chopped fresh oregano leaves
1 teaspoon chopped fresh sage
Method
1. Heat a large pot over medium-low heat until hot. Add the bacon and let it sizzle until the fat is rendered and the meaty bits are crunchy, 18 to 20 minutes. Transfer to paper towels to drain.
2. Generously season the rabbit with salt and pepper. Raise the heat to medium high and sear the rabbit in the fat, working in batches if needed, until golden brown, 6 to 8 minutes per side. Transfer to a plate and set aside.
3. If the pot is dry add a drizzle of olive oil. Lower the heat to medium, add the mushrooms, onions, and bay leaves and cook, stirring occasionally, until deeply colored, 18 to 22 minutes. Add the garlic and cook for 1 minutes more.
4. Pour in the wine and let it burble for 30 seconds, then nestle in the rabbit pieces. Squash the tomatoes with your hands over the pot and add them along with their juice, the 2 parsley sprigs, oregano, and sage.
5. Bring the mixture to a boil, reduce the heat to low, add the reserved liver, and simmer, covered, until the rabbit is cooked through, about 1 hour. Toss the parsley and bay leaves. Taste the liquid and season with salt and pepper, if needed.
6. If you’re so inclined, transfer the rabbit to a platter and with a slotted spoon scoop the vegetables into a small bowl. Turn the heat under the pot to high to thicken the liquid. Otherwise, arrange the rabbit in the middle of the platter and spoon the mushrooms, onions, and tomatoes on top. Sprinkle with the bacon. Pour a bit of the liquid over the top and serve the rest on the side. Shower the dish with parsley just before serving.
Recipe © 2009 by David Leite. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.
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David, Ola! I tried this recipe and loved it. Sadly, I can’t say if your interpretation of this traditional recipe is spot on, or if my need to substitute herbs won the day. The method I followed is 100% the same as yours. I didn’t have sage or oregano available to me on Sunday. I used mint and thyme instead. A hit in my home. The ‘old-timers’ at the table who insist on the use of rabbit blood to make this dish had no clue that not one drop of blood was used.
I am looking forward to your new book. I will make this dish to the letter — including the recommended herbs — soon to see which interpretation wins out. Cheers!!
Olá, Fernando. Your herb combo sounds great. Hortelã da ribeira (an herb similar to mint) is used a lot in Algarvian (and somewhat in Alentejan and Ribatejan) cooking, so I think your combination is wonderful. Glad you liked the dish, and I’ll soon be trying your version.